Category: Pudding

Vanilla pink swirl biscuits with a chocolate drizzle

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Mouth watering biscuits.

Ingredients

  • 250g plain flour
  • 150g butter
  • 100g caster sugar
  • 1 egg
  • 3 tsp vanilla extract
  • pink food colouring
  • 50g milk or dark chocolate

Method

  1. In a bowl rub the flour and butter together with your fingers until it resembles breadcrumbs.
  2. In another bowl mix the sugar, egg and vanilla extract then pour into butter and flour mixture.
  3. Gently knead together and then sperate the dough into two equal balls.
  4. Knead a couple drops of food colouring into one of them and keep the other plain.
  5. Wrap both doughs in cling film and chill in the fridge for 30 minuets.
  6. On a floured surface roll the plain dough out until its about 25cm long and 20cm wide. Do the same with the pink dough and lay the pink of top of the plain dough.
  7. Gently using a rolling pink, roll over the dough and trim of the edges so they are straight.
  8. Carefully roll the dough up and chill for 1 hour.
  9. Heat the oven to 180ºC/ Gas Mark 4 and line two trays with baking paper.
  10. Unwrap the dough and cut up into equal slices and lay them down on the tray.
  11. With the left over dough you can made some other shapes.
  12. Bake for 15 minuets or until golden brown at the edges.
  13. Allow them to cool.
  14. In a bowl melt the chocolate over a saucepan of water making sure the bowl isn’t touching the water.
  15. Once melted drizzle over the biscuits and leave to cool
  16. Serve and enjoy. 🙂

Sticky pear and Cinnamon buns

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Great with a cup of tea

Makes 12 buns

Ingredients

For the rolls

  • 500g strong white bread flour
  • 50g caster sugar
  • 7g fast action dried yeast
  • 200ml whole milk
  • 100g salted butter, softened
  • 2 eggs, beaten

For the pear fillng

  • 5 large ripe pears, peeled, cored and roughly chopped
  • 1 tbsp caster sugar
  • Juice of 1/2 lemon
  • 25g unsalted butter
  • 25g dark chocolate, grated

For the cinnamon butter

  • 100g unsalted butter, softened
  • 75g light brown sugar
  • 1 tbsp ground cinnamon

For the toffee glaze

  • 75g unsalted butter
  • 3 tbsp golden syrup
  • 3 tbsp light brown soft sugar

Method

  1. ROLLS: combine the flour, sugar and yeast in a mixer fitted with a dough hook.
  2. Gently warm the milk in a saucepan over a low heat. Add the butter into the pan and once melted pour the mixture into the bowl with the flour, sugar and yeast.
  3. Add the beaten eggs and mix until combined. Then knead on low medium speed for 7 minutes or until the dough is smooth and elastic.
  4. Form the dough into a ball and place in the bowl and cover. Leave to prove in a warm place for about 1-1 1/2 hours until doubled in size.
  5. PEAR FILLING: Tip the pears into a pan with the sugar, lemon juice and butter. Cover and cook on a low heat, stirring from time to time until the pears start to breakdown into a puree. Remove the lid to cook of any excess liquid and leave to cool.
  6. CINNAMON BUTTER: beat the butter, sugar and cinnamon until smooth and creamy.
  7. Turn the dough out onto a floured work surface and knead for 30 seconds. Cover with an upturned bowl and leave for 5 minutes.
  8. Whilst waiting, line a 30 x 20cm baking tin with baking paper.
  9. On a floured work surface roll out the dough into a neat 50 x 30cm rectangle with the longest side closest to you.
  10. Spread the cinnamon butter over the dough leaving a 1cm border round the edge.
  11. Spread the pears over the top and scatter with grated chocolate.
  12. Starting with the side closest to you, roll up the dough keeping it even and tight. Cut the roll along its length into 12 equal slices and place the slices in the tin.
  13. Cover loosely and leave to prove for 30 minutes.
  14. Heat the oven to 180ºC/ Gas mark 4 and bake the buns for 25 minuets.
  15. While the buns are baking, prepare the toffee glaze. Gently stir the butter, syrup and sugar together in the pan over a low heat. Bring to a boil and simmer for about 2 minutes, stirring continuously until slightly thickened. Set aside to cool.
  16. Remove the buns from the oven and spoon the toffee glaze oven the top and return them to the oven for about 5-10 minuets, until golden brown.
  17. Serve and enjoy 🙂

Millionaire Shortbread

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Makes 12 incredible Shortbreads

Ingredients

  • For the Shortbread
  • 225g plain flour
  • 175g butter
  • 75g caster sugar
  • For the Topping
  • 150g butter
  • 379g condensed milk
  • 100g golden syrup
  • 350g milk/dark chocolate

Method

  1. Preheat the oven to 150ºC/Gas Mark 2 and line a 23cm square tin with baking parchment.
  2. To make the shortbread, mix the flour, butter and sugar in a food processor and pulse until combined.
  3. Put the mixture into the cake tin and with the back of a spoon press down until firmly in.
  4. Bake for about 30 minutes or until golden brown.
  5. Once the shortbread has cooled make the caramel.
  6. To make the caramel, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter has melted and the mixture is smooth.
  7. Increase the heat and bring the mixture to a boil, stirring frequently. Keep stirring until the caramel is thick and turns golden-brown. (You may have brown bits in the caramel and that’s perfectly fine).
  8. Put the caramel in the fridge to cool.
  9. Once the caramel is cool, melt the chocolate in a bowl over a pan of simmering water, ensuring that the bowl doesn’t touch the water.
  10. Pour the melted chocolate over the caramel and put it back in the fridge to cool completely.
  11. Cut into squares and enjoy.

Apple Crumble

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Super easy and super sweet

Ingredients

  • Dish of your choosing
  • 4 big cooking apples
  • 175g/4oz flour
  • 75g/3oz butter
  • 50g/2oz golden caster sugar

Method

  1. Preheat the oven to 180ºC/gas mark 4.
  2. Sprinkle 1½  tbsp of golden caster sugar into the bottom of the dish that you are cooking your crumble in.
  3. Peel the apples, chop them into slices and place in the dish, covering the bottom.
  4. Sprinkle ½  tbsp of golden caster sugar onto the apples each time you do a layer.
  5. Keep layering the apples until you have used them all up or until the dish is nearly full.

Crumble

  1. Sift the flour into a bowl and add the butter.
  2. Rub the butter and flour together with your fingers until it resembles fine breadcrumbs.
  3. Add the golden caster sugar and stir.
  4. Spoon the mixture thickly and evenly over the apples.
  5. Press down lightly with back of the spoon.
  6. Sprinkle ½ tbsp of golden caster sugar on top of the crumble.
  7. Put in the oven for about 45 minuets or until golden brown.
  8. Take out and enjoy!
Tip: if you have any leftover crumble you can freeze it and re-use on another crumble.